Description
This French Onion Chicken & Rice recipe combines tender, seared chicken breasts with sweet caramelized onions, aromatic herbs, and creamy melted Gruyere cheese over perfectly cooked rice. Baked in one skillet for a comforting and flavorful meal, this dish is a delicious twist on the classic French onion flavor profile.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Vegetables and Aromatics
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
Grains
- 1 cup long-grain white rice
Liquids and Oils
- 2 1/2 cups chicken broth
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Dairy
- 1 cup shredded Gruyere or Swiss cheese
Optional
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice dish later.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the chicken breasts in the skillet and sear them for 3-4 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside temporarily.
- Caramelize Onions: Using the same skillet, add the thinly sliced onions. Cook over medium heat for about 15 minutes, stirring occasionally until the onions become soft and caramelized. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Rice and Seasonings: Stir in the long-grain white rice, chicken broth, dried thyme, salt, and black pepper into the skillet with the onions. Mix to evenly distribute the ingredients.
- Combine Chicken and Rice: Nestle the seared chicken breasts on top of the rice and onion mixture in the skillet. Make sure the chicken is partly submerged in the liquid for even cooking.
- Bake the Dish: Cover the skillet with a lid or aluminum foil, then transfer it to the preheated oven. Bake for 25-30 minutes until the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Add Cheese: Remove the skillet from the oven and sprinkle the shredded Gruyere or Swiss cheese evenly over the chicken and rice. Return the skillet to the oven and bake uncovered for an additional 5 minutes, or until the cheese has melted and started to bubble.
- Garnish and Serve: Take the skillet out of the oven, garnish with freshly chopped parsley if desired, and serve the dish warm for a comforting meal.
Notes
- You can substitute Gruyere cheese with Swiss cheese or mozzarella for a milder flavor.
- Use an oven-safe skillet to avoid transferring food to another dish for baking.
- Make sure to cover the skillet tightly when baking to retain moisture and ensure the rice cooks evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a low-sodium version, reduce or omit added salt and use low-sodium chicken broth.
